Peach Ice Cream With Raspberry Swirl

6
Servings
15m
Prep Time
0m
Cook Time
15m
Ready In


"Only 5 ingredients and no ice cream maker needed! From the Gunny Sack. DOES NOT INCLUDE 8 HOURS FREEZER TIME."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (317.6 g)
  • Calories 504.8
  • Total Fat - 21.9 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 51 mg
  • Sodium - 504.3 mg
  • Total Carbohydrate - 68.3 g
  • Dietary Fiber - 2.8 g
  • Sugars - 15.5 g
  • Protein - 10.2 g
  • Calcium - 202.1 mg
  • Iron - 0.9 mg
  • Vitamin C - 37.1 mg
  • Thiamin - 0.2 mg

Step 1

Whip the pint of heavy whipping cream.

Step 2

Drain the juice from the can of peaches and puree the peaches.

Step 3

Fold the Sweetened Condensed Milk, vanilla and 1 cup of the peach puree into the whipped cream. Pour the ice cream base into a loaf pan.

Step 4

Puree the Raspberry Pie filling.

Step 5

Top the peach ice cream with 1/2 cup of the pureed raspberries. Use a knife to swirl the raspberry puree into the ice cream base.

Step 6

Tightly cover the pan with plastic wrap and place it in the freezer for 8 hours or overnight, until firm.

Tips & Variations


No special items needed.

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